Yo mayo…

Tuesday 9 June 2009 | Posted by Kishi | Dips

mayoMade some home made potato wedges. I like eating the same with Thai chilli dip or green chutney or just tossed in herb butter with some chaat masala for tang!
Though for kicks I tried mayo as I am not a fan of it!
I have friends who are fans of mayonnaise in there sandwich, or salad such as potato salad or canned tuna…mayo everywhere hot dogs pizza name it, its there!!

I have made this base a bunch of times to use it as a base for many other dressings like the aioli, thousand island dressings ,tartar sauce and ranch dressings. I have even used the base mayo recipe in my honey mustard dressings. Combine the same with brown sugar, French mustard and lime juice. It turns out remarkable.

Give it a try and enjoy your chips with the same…I sure did!


Ingredients: Amount:

Egg yolks 1/4 cups
Dijon mustard 2 tbsp
Vinegar 15 gms
Worcestershire 15 gms
Salt 1 ½ teaspoon
Pepper 1 teaspoon
Vegetable oil/Olive oil 3 cups


1. Place the egg yolks, mustard, vinegar, and Worcestershire into a large water bath.
2. Place a hand mixer (Braun) into dressing and begin to puree. Slowly add the oil to form an emulsion, being very careful not to separate the sauce.
3. Adjust the consistency if needed by adding water to prevent the sauce from separating. If the dressing becomes too thick it will separate.
4. Season with salt and pepper.
5. Clean and cover the container and refrigerate.

FYI (1): research says that Russia is the only market in Europe where more mayonnaise is sold than ketchup by volume.
FYI(2):I have never eaten ketchup! 😉

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